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Chicken and Couscous

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Chicken and Couscous
Recipe type: Entree
Chicken and Couscous is a Moroccan food recipe served with carrots and celery.
  • 4 chicken legs & thighs, skinned
  • salt and pepper, to taste
  • 1 tbsp olive oil
  • 1 onion
  • 1 lb carrots, sliced
  • 2 cups celery, sliced
  • 2 tsp paprika
  • 1 tsp ginger
  • ¼ tsp turmeric
  • ⅛ tsp cinnamon
  • 1 lemon, cut into wedges
  • 3 cup chicken broth
  • ½ cup dried currants
  • 1 tsp salt, to taste
  • ⅛ tsp allspice
  • 1 cup quick-cooking couscous
  1. Season the chicken with the salt and pepper. Heat oil in large skillet and brown the chicken on both sides. Remove chicken and juices to a platter.
  2. Reduce heat, add onions, carrots and celery to skillet and saute. Add the paprika, ginger, turmeric and cinnamon and cook the mixture for 1 minute while stirring.
  3. Return chicken and juice to skillet and add lemon wedges and broth. Bring the liquid to a boil, reduce the heat, cover and simmer, turning chicken occasionally, for 30 minutes or until it is cooked through.
  4. In a saucepan combine the broth, currants, salt and all spice and bring to a boil. Stir in the couscous, boil for 2 minutes, remove pan from heat, cover and let stand for 5 minutes or until the liquid is absorbed.
  5. Serve the chicken mix over the couscous, surrounded by the lemon wedges.

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